Tender beef, orzo, and vibrant vegetables in a creamy skillet for a satisfying and effortless family meal.
# What You'll Need:
→ Meats
01 - 1 pound ground beef, 85% lean
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 bell pepper, diced (red or yellow)
06 - 1 cup baby spinach, roughly chopped
→ Pasta
07 - 1 1/4 cups orzo pasta, uncooked
→ Dairy
08 - 1/2 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
→ Liquids
10 - 3 cups beef broth, low-sodium preferred
→ Seasonings
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon paprika
14 - Salt and freshly ground black pepper, to taste
15 - 2 tablespoons olive oil
# Steps to Follow:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Drain excess fat if necessary.
02 - Add onion, carrot, and bell pepper to the skillet. Sauté for 4 to 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Sprinkle in dried oregano, dried thyme, paprika, salt, and black pepper. Stir to distribute seasonings evenly.
04 - Add uncooked orzo and mix well. Pour in beef broth and stir to combine. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 10 to 12 minutes, stirring occasionally, until orzo is tender and most of the liquid has been absorbed.
05 - Stir in heavy cream and grated Parmesan cheese until mixture is smooth and creamy. Fold in spinach and cook for 2 to 3 minutes, stirring, until wilted.
06 - Taste and adjust seasoning as needed. Serve hot, garnished with additional Parmesan as desired.
